Recipies

Lemon Blueberry Pound Cake

Ingredients

  • 2 cups of granulated raw cane sugar
  • 3/4 cups of extra virgin pine nut oil
  • 4 large eggs
  • 3 cups of unbleached flour, divided
  • 2 cups of fresh or frozen blueberries
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 cup of sour cream
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of lemon juice
  • 1/2 cup of powdered sugar
  • 4 teaspoons of lemon juice

Process

Preheat oven to 350 degrees F. Beat granulated sugar and pine nut oil at medium speed with a mixer until well-blended. Add eggs one at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons of flour and blueberries in a small bowl and toss well. Combine remaining flour, baking powder, baking soda and salt. Add flour mixture to sugar mixture alternately with sour cream. Fold in blueberry mixture, lemon juice and vanilla; pour cake batter into a 10-inch greased pan. Bake at 350 degrees F for 1 hour and 10 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl and drizzle over warm cake.